MUSSELS WITH TOMATOES, BASIL & SAFFRON

Mussels with Tomatoes, Basil & Saffron image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 9

Ingredients

1/4 cup extra-virgin olive oil
2 shallots, thinly sliced
6 cloves garlic, smashed
1 28-ounce can whole tomatoes, drained and roughly chopped
1 orange
1 cup dry white vermouth or dry white wine
Large pinch saffron threads
5 pounds mussels, scrubbed and debearded
2 slightly heaping cups fresh basil, roughly chopped

Steps:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add shallots and garlic and cook, stirring, until garlic is golden, 3 to 4 minutes. Add tomatoes to pot and cook until almost dry, about 3 minutes. Peel 2 long strips of zest from orange (without white pith) and add to pot. Squeeze in orange's juice and stir in vermouth and saffron. Increase heat to high and bring mixture to a rapid boil.
2. Add mussels to pot, cover, and cook, shaking pot once or twice, until mussels begin to open, 3 to 4 minutes. Stir in basil and cook until all mussels open, about 2 more minutes. Divide mussels and broth among warm bowls (discard any unopened shells) and serve immediately.

Nutrition Facts : Calories 714, Fat 26 grams, SaturatedFat 4 grams, Cholesterol 159 milligrams, Sodium 2046 milligrams, Carbohydrate 38 grams, Fiber 3 grams, Protein 71 grams